Gluten-Free Savory Chicken and Mushroom Hand Pies
Indulge in the comforting flavors of these gluten-free savory chicken and mushroom hand pies, a perfect fusion of hearty filling and flaky pastry! Made with a rich mix of shredded chicken, tender mushrooms, aromatic garlic, and thyme, this recipe delivers a delectable balance of earthy and savory notes. The gluten-free pastry, crafted with cold butter and prepared with care, ensures a perfectly golden and crisp finish that complements the warm, flavorful filling. With simple yet wholesome ingredients, these hand pies are ideal as on-the-go lunches, party appetizers, or satisfying snacks. Embrace the joy of homemade goodness while catering to gluten-free diets with this easy-to-follow recipe, baked to perfection in just 25 minutes!
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Recipe Information
Ingredients
- 1 cup, cooked and shredded Chicken breast
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 1 cup, diced Mushrooms
- 3 cups, plus extra for dusting Gluten-free flour
- 1 cup, cold and cubed Butter
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.5 cup Chicken broth
- 1 teaspoon Dried thyme
- 1 tablespoon, as needed Water
- 1 egg beaten with 1 tablespoon of water Egg wash
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium skillet over medium heat, add olive oil and sauté the diced onion until translucent, about 3-5 minutes.
Add minced garlic to the skillet and sauté for another minute. Then, add the diced mushrooms and cook until they are tender and any liquid has evaporated, about 5-7 minutes.
Stir in the shredded chicken, salt, pepper, thyme, and chicken broth. Mix well and let simmer until the mixture thickens slightly, about 2-3 minutes. Remove from heat and set aside to cool.
For the pastry, place the gluten-free flour and salt in a large bowl. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
In a small bowl, beat the eggs and then add them to the flour mixture. Mix until the dough comes together, adding a tablespoon of water if the dough is too dry.
Turn the dough onto a lightly floured surface and knead gently until smooth. Roll out the dough to about 1/8-inch thickness and cut into 4-inch circles using a cookie cutter or an inverted bowl.
Place a tablespoon of the chicken and mushroom mixture onto one half of each dough circle. Fold the other half over the filling and press the edges together with a fork to seal.
Transfer the hand pies to the prepared baking sheet. Brush the tops with egg wash.
Bake in the preheated oven for 20-25 minutes, until the pastry is golden brown and flaky.
Remove from oven and let cool on a wire rack for a few minutes before serving warm.
Nutrition Facts
Calories |
3853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.7 g | 314% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 4741 mg | 206% | |
| Total Carbohydrate | 315.6 g | 115% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 15.4 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 297 mg | 23% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2103 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
